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Sichuan Sauce
Sichuan Sauce
2 Reviews
From: EatingWell Magazine, February/March 2005
Once you try this versatile stir-fry sauce it will become a staple in your weeknight dinner repertoire.
- By: Grace Young EatingWell Recipe Contributor
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 3 tablespoons reduced-sodium chicken broth
- 1 tablespoon tomato paste
- 2 teaspoons Chinkiang vinegar, (see Ingredient Note) or balsamic vinegar
- 1 teaspoon sugar
- 1 teaspoon reduced-sodium soy sauce
- ½ teaspoon sesame oil
- ¼ teaspoon cornstarch
- ¼ teaspoon crushed red pepper, or to taste
Preparation
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Active
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Ready In
- Whisk broth, tomato paste, vinegar, sugar, soy sauce, oil, cornstarch and red pepper in a small bowl.
- Ingredient Note: Chinkiang is a dark, slightly sweet vinegar with a smoky flavor. It is available in many Asian specialty markets. If unavailable, balsamic vinegar is an acceptable substitute.
- People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
- Serving size: about 1 tablespoon
- Per serving: 15 calories; 1 g fat(0 g sat); 0 g fiber; 2 g carbohydrates; 0 g protein; 1 mcg folate; 0 mg cholesterol; 2 g sugars; 108 IU vitamin A; 1 mg vitamin C; 2 mg calcium; 0 mg iron; 73 mg sodium; 55 mg potassium
- Carbohydrate Servings: 0
- Exchanges: Free Food
Reviews 2
April 03, 2017
By: Morty
I'm feeling terrible pain.
April 02, 2017
By: Gareth Chelley
wubba lubba dub dub.
